Roasting brings out the natural sweetness of vegetables, which is helpful for introducing cauliflower to the diet.
Roasted turkey tenderloin and vegetables
Cauliflower is high in vitamin C, which is best known as an antioxidant. Antioxidants help prevent damage to the cells. Vitamin C in particular, helps to transform iron into a form more easily absorbed by the body. Vitamin C also helps to make certain neurotransmitters, certainly an important part of brain health. This recipe also includes mustard. More than simply a condiment, mustard is a healing food in its own right. Mustard is a member of the brassica family, and contains phytonutrients that inhibit cancer cell growth. Furthermore, mustard contains selenium and magnesium, which are powerful anti-inflammatories.
- 3 pounds turkey tenderloin
- 1 cup balsamic vinegar
- 1½ cup extra virgin olive oil
- 3 tablespoons Dijon mustard
- 1 tablespoon honey
Whisk vinegar, oil, mustard and honey. Marinate turkey in this mixture for 2 hours.
- 2 cloves garlic
- 1 head cauliflower
- 2 sweet potatoes
Peel and mince garlic. Chop cauliflower into bite-sized pieces. Thinly slice sweet potatoes.
Preheat oven to 350°.
- 3 tablespoons extra virgin olive oil
- ½ teaspoon Himalayan salt
- 1 teaspoon turmeric
In a medium bowl, mix oil, salt, turmeric and garlic. Place cauliflower on a rimmed cookie sheet, drizzle oil mixture over the florets, toss to coat evenly.
Roast, stirring occasionally, 35–45 minutes, until golden brown and tender.
- 4 tablespoons fresh basil
- ½ teaspoon salt
- ¼ teaspoon pepper
Put turkey and sweet potatoes in a baking dish, sprinkle with basil, salt and pepper. Cover and bake 15-20 minutes or until tender.
Slice turkey and serve with cauliflower and sweet potatoes
1 hour, plus 2 hours to marinade.
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